Stuffed Pasta with Spinach and Ricotta

Pour the flour in a heap on a work surface. Make a depression in the middle and pour in the eggs, yolks, oil and salt. Mix with a fork and knead the dough with your hands until a smooth ball. Wrap the dough in plastic wrap and place in the fridge for 1 hour.

Separate the spinach leaves, wash and blanch for about 2 minutes in boiling, salted water. Pour out the excess water and drain. Chop the spinach leaves finely with a knife. Add the ricotta, spices and Parmesan and mix well.

Divide the dough into 2 equal parts and roll out each part on a floured surface. Place little piles of the filling on one layer of dough at a distance of 3 cm (approximately 1 inch) each. Lay the second sheet of dough over and press down over the gaps. Cut out the pasta dumplings with a pastry wheel into small squares. Cook the ravioli dumplings in boiling, salted water for about 4-6 minutes.

While the pasta cooks, peel the garlic and chop finely. Saute in a pan with hot oil. Add the tomatoes and season with salt and pepper. Let it simmer for about 10 minutes over medium heat. Wash the basil, shake dry and mix the leaves in with the sauce.